Grilled Chicken Burrito Recipes

GRILLED ADOBO CHICKEN BURRITOS

Steps:

• Using a glass baking dish, combine all of the ingredients except for the chicken (soy sauce, water, vinegar, garlic, pepper, brown sugar and bay leaves); stir until well combined. Add chicken breasts, turning several times to coat.
• Cover and refrigerate for 4-6 hours.
• Preheat grill to medium-high heat. Once hot, add chicken and grill 3-5 minutes per side, or until chicken is fully cooked. (Note: Discard excess marinade.)
• Remove chicken from grill and let cool. Once cooled, use 2 forks to shred chicken breasts.
• Using a medium saucepan, add water and place over medium-high heat. Once boiling, add rice, stir and return to a boil.
• Once boiling, reduce heat to low, cover and cook for 15 minutes, or until rice is fully cooked.
• Remove rice from heat and let sit for 5 minutes; fluff rice gently with a fork. In a medium bowl, combine rice, cilantro, lime juice and shredded chicken.
• Heat tortillas according to package instructions. Divide rice mixture evenly onto the center of each tortilla. (Tip: Leave 1½" border on all sides of tortilla.) Top rice with black beans and tomatoes.
• Fold the bottom edge of each tortilla over the filling, tuck in the sides and then roll tightly.

TACO BELL GRILLED CHICKEN BURRITOS

Steps:

• In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and Marinade overnight.
• Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minute per side, or until done. Slice the chicken into bite-size chunks.
• Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
• Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 sec. in the microwave.
• Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste. Fold up.
• You may want to heat up each burrito in the microwave for 20-30 sec. to help the cheese melt.
• NOTES : I also spoon a little more enchilada sauce over chicken mixture.

GRILLED CHICKEN BURRITO

Steps:

• Grill or bake chicken breast in a Pyrex dish at 350 degrees for approximately 20 minutes.
• Cool and slice thinly.
• Place tortilla in microwave between 2 paper towels and cook on high for 10 seconds.
• Remove and put chicken, chopped tomatoes, cilantro, red onion, cheese, lettuce, and yogurt into tortilla and roll up.

COPYCAT CHIPOTLE GRILLED ADOBO CHICKEN BURRITO

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place chicken in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over chicken, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; chicken can be marinated for up to 2 days. Remove chicken from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Chicken:.
• Heat oven to 375°F In a large cast-iron skillet, over medium, heat remaining 2 tablespoons oil. Cook chicken until dark golden brown on one side, about 5 minutes; turn chicken over and continue to cook until the underside is dark brown, another 5 minutes. Remove skillet from heat and transfer to oven. Cook until chicken is opaque throughout, but still juicy, about 8 to 10 minutes chicken should be165°F on a instant-read thermometer. Carefully remove pan from oven. Remove chicken to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice chicken into 1/2-inch chunks.
• Assemble: Heat tortillas according to package instructions. One at a time, dividing fillings evenly, mound chicken, rice, cheese, beans, and guacamole on one side of tortilla. Fold sides over filling and hold them in place. Starting from the filled end, holding sides in and carefully roll the filled end tightly over the rest of the tortilla forming a log. Set aside, seam side down, and roll remaining burritos.